Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

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Serves 6 – 8

• 2 teaspoons fresh tangerine juice

• 1/2 teaspoon grated tangerine zest

• 1/2 teaspoon sea salt

• 1/4 cup extra-virgin olive oil

• 5 cups arugula, loosely packed

• 6 cups red butterhead lettuce (about 1/2 head), loosely packed

• 2 large or 4 small tangerines, cut into chunks

• 1 1/2 cups croutons

• 6 to 8 hard-cooked eggs, quartered

Whisk together tangerine juice, tangerine zest, sea salt, and olive oil. Rinse and dry arugula and butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat. Add tangerines and croutons; toss just to mix. Divide salad among plates or serve on a platter if you like. Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.

Source: Sunset.com – September 2009